📝 About This Recipe
The quintessential soul of Belizean cuisine, this dish is a fragrant, creamy, and savory staple often referred to as the 'national dish.' Unlike 'beans and rice' where the two are served side-by-side, this version simmers red kidney beans and long-grain rice together in a rich bath of fresh coconut milk and aromatic spices. The result is a perfectly fluffy, mahogany-hued masterpiece that captures the tropical essence of the Caribbean coast.
🥗 Ingredients
The Beans
- 1 cup Dried Red Kidney Beans (soaked overnight and drained)
- 4 cups Water (for boiling beans)
- 3 cloves Garlic (smashed)
The Rice and Aromatics
- 2 cups White Long-Grain Rice (rinsed until water runs clear)
- 14 ounces Full-fat Coconut Milk (one standard can)
- 1/2 cup Yellow Onion (finely diced)
- 1/4 cup Green Bell Pepper (finely diced)
- 2 sprigs Fresh Thyme (leaves only or tied in a bundle)
- 1 tablespoon Coconut Oil (for sautéing)
Seasoning
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Recado Rojo (Annatto Paste) (optional, for deeper color)
- 1 whole Habanero Pepper (kept whole for flavor without heat)
👨🍳 Instructions
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1
Place the soaked and drained kidney beans in a large heavy-bottomed pot or Dutch oven with 4 cups of water and the smashed garlic cloves.
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2
Bring the beans to a boil, then reduce heat to medium-low. Cover and simmer for 45-60 minutes, or until the beans are tender but not falling apart.
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3
Once the beans are soft, do not drain them. Measure the remaining bean liquid; you want about 1 to 1.5 cups of liquid left in the pot. If there is too much, ladle some out; if too little, add a bit of water.
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4
In a small skillet, heat the coconut oil over medium heat. Sauté the onions and bell peppers until they are translucent and fragrant, about 4 minutes.
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5
Add the sautéed vegetables to the pot of beans and liquid.
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6
Pour in the can of coconut milk and stir in the salt, black pepper, and thyme. If using Recado, dissolve it in a tablespoon of warm water first and then add it to the pot.
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7
Add the rinsed rice to the pot. Stir gently to ensure the rice is evenly distributed among the beans.
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8
Place the whole habanero pepper on top of the mixture. Do not cut or puncture it, as this will release extreme heat; keeping it whole provides a beautiful floral aroma.
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9
Bring the mixture to a gentle boil. Once boiling, turn the heat down to the lowest possible setting.
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10
Cover the pot with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of foil or parchment paper over the pot before putting the lid on to trap all the steam.
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11
Steam the rice for 20-25 minutes without lifting the lid. This is crucial for achieving the correct texture.
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12
Turn off the heat and let the pot sit, covered, for another 5-10 minutes.
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13
Remove the lid and carefully discard the whole habanero and the thyme sprigs. Fluff the rice gently with a fork to combine the creamy coconut layer on top with the beans below.
💡 Chef's Tips
Always use dried beans rather than canned for the most authentic flavor and texture; the bean liquor is what colors the rice. Rinsing the rice is essential to remove excess starch, which prevents the dish from becoming gummy. If the rice is still a bit firm after 25 minutes, sprinkle 2 tablespoons of water over the top and cover for 5 more minutes. Avoid stirring the rice while it is steaming, as this breaks the grains and releases starch. For an even richer flavor, use fresh-squeezed coconut milk if you can find mature coconuts.
🍽️ Serving Suggestions
Belizean Stew Chicken with rich gravy is the traditional companion for this dish. Serve with a side of fried ripe plantains for a sweet contrast to the savory beans. A scoop of Belizean Potato Salad (made with beets) adds a cool, creamy element. Top with a few drops of Marie Sharp’s Habanero Pepper Sauce for an authentic kick. Pairs beautifully with a cold Belikin beer or a fresh lime juice cooler.